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Monthly Archives: February 2013

Last night i made an extremely delicious Stuffed Baked potato. I stuffed it full delicious veggies and also my own No Nitrate Added “Classic” Bacon that will be available to purchase soon from JACüTERIE! be sure to check out my Indiegogo project so i can get my commercial kitchen running so everybody can buy delicious bacon and sausages from me!

It’s very easy to make, and the same basic premise from this recipe can be modified to use any vegetables or meat. I find that canned tuna or salmon is also very good in a stuffed baked potato. The sky is the limit on this one!

Here is what to do:First preheat your oven to 400°While that is heating up take your potatoes and prick them a few times with a fork. rub olive oil all over them and sprinkle them with salt and pepper.

When the oven is hot put them right in the oven. No need to wrap them in tinfoil or anything, we want this potatoes to get nice and crispy on the outside. Bake them for about 1 hour.

When there is approximately 20 minutes left on the potatoes you can start cooking up the veggies.First i fried the diced bacon until it was nice and crispy. Drain the fat out, and add the onions. Fry the onions and bacon together until the onions start getting caramalized. Add the garlic and cook for a few minutes before adding in the rest of the veggies. Cook the bacon onion veggie mixture until its all sizzling hot. Set this aside.

By this time your potatoes will be ready, so take them out of the oven. While they are still hot cut a wedge that is approximately 1/4 of the potato out of the top. Carefully scoop all the insides of the potato out into a bowl. Add some butter and some milk and mash it all, as if you were making mashed potato. To this potato mash add in all the bacon veggie goodness, as well as half of the cheese.

Now comes the time for stuffing. Stuff this potato mixture back into the potato. No it will not all fit, but that’s why they are OVER stuffed!! you want this to be spilling out of the top, literally bursting at the seams.

(I even put a little of it on the smaller wedge i cut out to make some delicious potato skins.)

Finally sprinkle the rest of the cheese over the potatoes and place them back in the oven for about 20 minutes.

They are ready when the cheese has melted and started to go golden on the top!

Like this:

For the past year i’ve been secretly working on this, working on recipes, thinking about it, and now its happening. Premiering in mid 2013 JACüTERIE will provide some of the most delicious dried sausages and other cured meats all locally made in the Hudson Valley. Everything will be made naturally using the best meats from Herondale Farm and other natural ingredients sourced from the best places possible!

Right now though i need some help from everybody i know, from friends, family, and followers of this blog! i need to raise 10,000 in the next 45 days so i can get some of the more pricey equipment. If you help me out with this you will be among the first to get to try some of these great sausages and bacon and many many other delicious things!!!

I also have some t shirts and tote bags etc that you can get for contributing to the campaign!